Basic Pasta Dough - Whole Wheat

Eggless pasta dough is a Tuscan tradition, simpler and more rustic than the egg-rich Northern Italian doughs. This whole-wheat version uses pastry flour to keep things tender, since regular whole wheat flour can make pasta dense and gummy. Mixed with all-purpose, it gives you the heartiness and slight nuttiness of whole grain without the leaden texture.

The knead is everything. Pasta dough should feel firm and just slightly tacky, never sticky. Work it in a stand mixer with the dough hook, or pulse it through a food processor until it forms a tight ball. Then keep going. A full 8 to 10 minutes of kneading develops the gluten that gives pasta its bite and prevents it from turning to mush in boiling water.

Let the dough rest at least 30 minutes before rolling. The gluten relaxes, making the dough easier to roll thin without snapping back.

Pro Tips

• Wrap the dough in plastic during the rest so it doesn’t dry out and crack.
• If the dough feels too dry while kneading, add water by the teaspoon. Too wet, sprinkle in flour.
• Roll on a lightly floured surface or through a pasta machine in progressively thinner settings.
• Cook fresh pasta 2 to 3 minutes only. It floats when ready.

Variations

• Knead in 2 tablespoons cooked, finely chopped spinach for green pasta.
• Add a teaspoon of tomato paste plus an extra teaspoon water for red pasta.
• Stir 1 tablespoon of fresh chopped herbs (basil, parsley, chives) into the flour for herb pasta.